Bakery Style Peanut Butter and Jelly Doughnuts
Bakery Style Peanut Butter and Jelly Doughnuts
Ingredients
- 2 packages (1/4 ounce each) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 3/4 cup warm full-fat milk (110° to 115°)
- 5 tablespoons unsalted butter, at room temperature
- 1/3 cup granulated sugar, plus more for rolling the doughnuts in
- 1 egg yolk + 1 egg, at room temperature
- 1 teaspoon salt
- 3 and 3/4 cups all-purpose flour
- 1/4 cup jelly
- 1/4 cup Jif Creamy Peanut Butter
- 1 egg white, lightly beaten
- 2 cups Crisco Vegetable Oil, for frying
Instructions
- In a small bowl dissolve yeast in warm water, set aside and allow it to foam up; about 5 minutes.
- In a large bowl combine warm milk and butter, whisk until butter has completely dissolved. Add in sugar, egg yolk and egg, salt, yeast mixture and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft ball of dough (don't knead the dough just yet).
- Place ball of dough in a lightly greased bowl, turning once to grease top. Cover tightly with saran wrap and let rise in a warm place for 1 hour.
When the hour has passed:
- Punch the dough down and turn it onto a lightly floured surface; knead 8 times.
- Divide the dough in half, creating two even sized balls of dough.
- Roll each portion out to 1/4-in. thickness. Cut each side with a lightly floured 2-1/2-in. round cutter. Place 1/2 teaspoon of peanut butter and 1/2 teaspoon jelly in the center of half of the circles. Brush the edges lightly with egg white, then top with remaining circles. Press the edges together tightly to seal.
- Place on greased baking sheet. Cover and let rise until doubled, about 45 minutes.
- When ready to fry, heat oil to 360°. Fry doughnuts, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels, then roll the warm doughnuts in extra sugar.
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